Name: Boozy fish stack
Prep time: 135 min
Cook time: 40 min
Total time: 175 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 orange juice only; 30.00 ml rum dark; 15.00 ml molasses or honey; 30.00 ml sunflower oil; 5.00 ml mixed spice ground; 2.00 ml mustard powder; 500.00 g kingklip; 2.00 tomatoes large, sliced; 275.00 g potatoes thinly sliced; 30.00 ml chilli sauce; 3.00 tomatoes large, chopped; lemon sliced and fresh coriander, to garnish

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Ingredients (12)

2.00	orange — juice only
30.00 ml	rum — dark
15.00 ml	molasses — or honey
30.00 ml	sunflower oil
5.00 ml	mixed spice — ground
2.00 ml	mustard — powder
500.00 g	kingklip
2.00	tomatoes — large, sliced
275.00 g	potatoes — thinly sliced

SAUCE

30.00 ml	chilli sauce
3.00	tomatoes — large, chopped
	lemon — sliced and fresh coriander, to garnish

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Method:

Mix orange juice, rum, molasses, oil, mixed spice and mustard powder together. Put the orange marinade in a dish, add the fish steaks and coat well. Cover and chill for 2 hours.
Preheat oven to 190 ºC. Layer the tomato and potato slices in 4 piles on a greased baking tray. Season well and bake in the oven for 20 minutes.
Remove from oven and place a fish steak on top of each pile. Return to the oven and bake for a further 20 minutes.
Place the chilli sauce and tomatoes in a food processor and blend until smooth. To serve, place a tomato, potato and fish stack on each plate, and garnish with a slice of lemon and fresh coriander. Drizzle with the sauce. Serves 4.